California Central Coast Recipes

Figs and Prosciutto

Figs and Prosciutto combine to form an elegant appetizer that's absolutely delicious! All you need are fresh figs, and a few slices Prosciutto. The preparation is so simple, but when placed on a plate so that the diner can eat a piece of each in one bite-full, it turns into a "food marriage" of mouth-watering appeal.

We first had this appetizer several years ago in Bologna, Italy. Here in this country, melon and prosciutto are the norm, but once you've tasted this combination, you'll be "addicted" too! 2017, Figs and Prosciutto
Preparation time: 10 minutes
Cooking time:
re-calculate ingredients for:


1 basket Ripe Figs , about 4 per person
3 ounces Prosciutto , very thinly sliced

Preparation Directions.

1 Cut the little hard part of the fig stem off.

2 To cut the figs in a star shape, with a sharp knife make a cut straight down the stem but stop just before slicing completely through. Hold the halves together, rotate the fig 90 degrees and make another cut through the stem, again not cutting completely though. If the fig is small, stop here. Otherwise split the quarters into eights the same way.

3 Spread the figs apart in a star fashion on a plate, then place slices of prosciutto on top.

Wine and Food Pairing and Serving Suggestions.

A chilled Alsatian style Riesling or a Rhone white like a Rousanne or Marsanne will accompany this appetizer very well.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind